Creamy Thai-style peanut deviled eggs topped with tangy cucumber-cilantro relish; easy, vegetarian, gluten-free.
# What You'll Need:
→ Peanut filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1 1/2 teaspoons soy sauce (use gluten-free soy sauce or tamari if required)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon finely grated fresh ginger
09 - 1/4 teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste
→ Cucumber relish
11 - 1/3 cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - 1/2 teaspoon granulated sugar
16 - Pinch of salt
→ Garnish
17 - 2 tablespoons crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha, for drizzling (optional)
# Directions:
01 - Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pan and remove from the heat; let sit 10 to 12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath to cool completely, about 5 minutes. Gently crack and peel each egg, rinsing under cold water to remove shell fragments.
03 - Slice eggs lengthwise and carefully scoop yolks into a medium mixing bowl; arrange the halved whites on a serving platter or tray.
04 - To the bowl with yolks add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder. Mash and whisk until smooth and creamy; season with salt and pepper to taste.
05 - Transfer the peanut mixture to a piping bag fitted with a plain or star tip, or use a spoon. Pipe or spoon the mixture into the cavity of each egg white, smoothing as needed.
06 - In a small bowl combine diced cucumber, cilantro, red onion, rice vinegar, sugar and a pinch of salt. Stir to combine and adjust seasoning.
07 - Spoon a small mound of cucumber relish onto each filled half so the relish sits atop the peanut filling.
08 - Sprinkle each portion with crushed roasted peanuts and a cilantro leaf; drizzle with extra sriracha if desired. Refrigerate for at least 15 minutes to meld flavors, then serve chilled.
